‘Carne asada’ is for Mexicans what a BBQ is for Aussies. If your amigo invites you around to a ‘carne asada’, expect a Mexican feast of a variety of grilled meats, chorizos, nopales (cactus), salsas and condiments, all served with corn tortillas. Enjoy this La Tortilleria family recipe and discover fantastic mexican recipes and more here.
Ingredients
8 La Tortilleria corn tortillas
800g thin-cut beef skirt steak
1 tsp thyme (dried or fresh)
1 tsp oregano (dried or fresh)
½ cup fresh coriander
1 jalapeño
1 garlic clove
1 lime, juiced
100ml pineapple juice
200ml vegetable oil
½ white onion, finely diced, to serve
½ bunch fresh coriander, chopped, to serve
Cooking Instructions
Prepare the marinade by combining the oregano, coriander, thyme, jalapeño, garlic, lime, pineapple juice and vegetable oil in a blender.
Place the beef in a bowl and cover with the marinade, ensuring it is well coated. Place in the fridge for a minimum of two hours (or ideally overnight).
Preheat your BBQ (or hot pan) to a high heat then cook the beef to your liking. Take the beef off the heat and let rest for 2 minutes. Once rested, dice into small pieces.
At the same time, heat your tortillas on a very hot dry frying pan until soft and floppy, about 10 seconds either side. Wrap them in a thick cloth or aluminium foil as you go to keep them warm.
To serve, place cooked beef on a tortilla and garnish with coriander and onion. Enjoy with your favourite salsa.
Tip: if you’re in a hurry and don’t have time to marinate the beef for so long, replace the pineapple juice with vinegar and marinate for 30 minutes only
Buen Provecho!
Visit the La Tortilleria stand at the Melbourne Good Food & Wine Show to enter in to win a year’s supply of tortillas & totopos.
